The Chopped Leaf CL138

Operator observed to be removing and replacing gloves but not washing hands between glove changes., , - Operator instructed to wash and dry hands before putting new gloves on., , Ensure to always wash hands thoroughly before putting on a new pair of gloves, so as to prevent cross-contamination of food.

No recent temperature records were available at the time of inspection. Last record showed December 2024, although operator said they regularly check., , - Ensure that temperatures of the dishwasher and food under refrigeration, hot-holding, cooking and reheating are monitored and recorded to verify food safety. Temperature logs must be kept-on-site.

Chicken and steak wrapped in paper stored in prep cooler inserts beside the oven were overly stocked beyond the maximum capacity of the container. Internal temperatures measured around 8 degrees Celsius., , - Operator was instructed to remove and transfer them into another cooler., , Ensure that high risk foods are not stored above maximum capacity/fill line to maintain proper refrigeration.

The lid of a balsamic vinegar jug stored on the lowest shelf of the dry storage rack adjacent to the food preparation sink was observed to be in an unclean condition with visible product residue and food debris., , - Clean and sanitize the lid of the jug and surrounding areas., , Ensure that containers with food are kept clean and free of residue or debris to prevent potential contamination of food.

1. Food debris was noted on the floor along the wall between a prep table with countertop hot holding unit and another prep table with a white cutting board and countertop oven., , 2. A rubber mat under the three-compartment sink in the back food preparation area used for storing chemicals including detergent and rinse aid had significant mineral build-up., , - Please clean., , Ensure that all areas (including hard-to-reach places) in the facility are maintained in good condition to avoid attracting pests.